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LaunchPad Golf

31 Heritage Pointe Drive Heritage Pointe AB T1S 4H1 · Food - General

Official record from Alberta →

Inspection summary

LaunchPad Golf has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on July 27, 2026, found no infractions.

2 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on April 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on July 30, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 30, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 13 times across 8 separate inspections, most recently on April 24, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 3 separate inspections, most recently on April 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in front of the deep fryers was damaged, creating a surface that would be difficult to clean. Repair or otherwise seal flooring to create a smooth and easy to clean surface.**OUTSTANDING.
  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in front of the deep fryers was damaged, creating a surface that would be difficult to clean. Repair or otherwise seal flooring to create a smooth and easy to clean surface.**OUTSTANDING.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Exterior piping of the fire suppression system in the ventilation canopy exhaust canopy.**OUTSTANDING. 2) A build up of food debris along the top of the dishwasher and the side of the entrance of dishwasher. Caulking was observed to be in disrepair in this area. **Clean and recaulk if necessary.**CORRECTED. 3) Syrup was observed on the ground in the syrup room.**CORRECTED.
  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowl used as a scoop in bulk food bin. **Do not use bowl as a scoop. If scoops are used, ensure handle does not touch the bulk food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher in the main kitchen was run three times and reached a maximum 68 degrees Celsius and did not reach sanitizing temperature. **Repair. Ensure the dishwasher reaches a minimum of 71 degrees Celsius. In the meantime, staff instructed to manually sanitize food equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand washing station adjacent to the 2 compartment prep sink was blocked with drain plug. **Ensure hand washing station remains unobstructed at all times. ***CORRECTED DURING THE INSPECTION. 2. No soap in the dispenser by the hand washing station adjacent to the ice bin. **Refill soap. ***CORRECTED DURING THE INSPECTION.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Wall was damaged in the hallway adjacent to the entrance to the main kitchen. **Repair. 2) Mop sink in the staff room was observed to be water damaged around the faucet and mould was observed. **Determine and repair the source of water infiltration, remove mouldy building material and replace.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in front of the deep fryers was damaged, creating a surface that would be difficult to clean. Repair or otherwise seal flooring to create a smooth and easy to clean surface.**OUTSTANDING.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Exterior piping of the fire suppression system in the ventilation canopy exhaust canopy.2) A build up of food debris along the top of the dishwasher and the side of the entrance of dishwasher. Caulking was observed to be in disrepair in this area. **Clean and recaulk if necessary.3) Syrup was observed on the ground in the syrup room.
  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in front of the deep fryers was damaged, creating a surface that would be difficult to clean. Repair or otherwise seal flooring to create a smooth and easy to clean surface.**OUTSTANDING.
  6. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Shelving containing clean food equipment was observed to be stored too close to the mop sink. A garbage bag was observed to be taped on the shelving to provide a barrier.**Move food equipment away from the mop sink or install a splash guard or use secondary mop sink that is located down the hallway outside of the main kitchen.***OUTSTANDING.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in front of the deep fryers was damaged, creating a surface that would be difficult to clean. Repair or otherwise seal flooring to create a smooth and easy to clean surface.**OUTSTANDING.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The caulking behind the sprayer sink in the dish pit was observed to be dirty. **Clean.***OUTSTANDING.
  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Shelving containing clean food equipment was observed to be stored too close to the mop sink. A garbage bag was observed to be taped on the shelving to provide a barrier.**Move food equipment away from the mop sink or install a splash guard or use secondary mop sink that is located down the hallway outside of the main kitchen.2. Food equipment was observed to be stored in stagnant room temperature water.**Do not store food equipment in stagnant room temperature water. Store in sanitizer or under temperature control. ***CORRECTED DURING THE INSPECTION.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Lower prep freezer door was broken across the cookline. **Repair. Staff noted that there is a work order in progress. Temperature was satisfactory at the time of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in front of the deep fryers was damaged, creating a surface that would be difficult to clean. Repair or otherwise seal flooring to create a smooth and easy to clean surface.**OUTSTANDING.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The caulking behind the sprayer sink in the dish pit was observed to be dirty. **Clean.
  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in front of the deep fryers was damaged, creating a surface that would be difficult to clean. Repair or otherwise seal flooring to create a smooth and easy to clean surface.
  9. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of gravy in the walk-in cooler was measured at an internal temperature of 30.0C. Staff indicated that gravy had been cooling for at least 3 hours. Gravy was placed into ice bath during inspection to accelerate cooling. Ensure a process is established for the proper cooling of foods (capable of reaching 4C or lower from 60C within four hours).
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Concentrations of fruit flies were noted at both bars. Containers of cut citrus fruit and preserves were in covered containers not fully sealed, allowing flies to enter containers.Contaminated fruit products were destroyed by staff. Clean bar surface residues and better protect fruit containers to reduce the presence of flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in front of the deep fryers was damaged, creating a surface that would be difficult to clean. Repair or otherwise seal flooring to create a smooth and easy to clean surface.
  10. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of chopped cooked back bacon was measured in a hot holding unit at 38.7C. Staff indicated that this container is normally not filed completely, and a double boiler system is used to better keep the temperature of the pork.Pork was removed during inspection.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips for quats sanitizer available onsite were heavily water-damaged, rendering them unable to accurately measure sanitizer concentration. Acquire new quats test strips, and ensure they are stored in a manner to protect them from damage.
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